fixing a forcemeat for a terrine

You are preparing a straight forcemeat for a terrine. You are at the point of the process having completed a test. The test results have indicated that the forcemeat is not binding well. What are the possible reasons for this outcome explain why and explain what is the remedy for each possible cause?

Your question is incomplete, What kind of a forcemeat is it? Typically a forcemeat is a lean meat and fat emulsion that is established when the ingredients are forced togeather by grinding, sieving, or pureeing.Depending on the grinding and emulsifying methods and the intended use, the forcemeat can have a smooth consistency or be heavily textured and coarse. In either case, the combined ingredients must be more than just a mixture- they must form an emulsion so that it will hold together properly when sliced and have a rich and pleasant taste and feel in the mouth.Here is proper technique for making forcemeat.

Method:

1. Make sure that everything is cold keep on ice or in kept in frig including equipment(the robo coupe) if possible

2.Grind foods properly , cut all solid food into dice or strips that will easily fit into the grinder's feed tube.Or purchase ground meat if you do not have a grinder.

3. However, you get the ground meat make sure that you finish in food processor, and then run it through a tamis for the smoothest possibile texture.

Binding Ingredients are known as panadas and added to the forcemeats to prevent from breaking or crumbling when sliced.The three that are usually used depending on what kind of forcmeat you are making are:

1.Bread Panada (diced bread soaked in milk)

2.Flour Panada (bechamelle sauce)

3.Pate Choux, In some cases heavy cream and eggs, or rice & potatoes

The main ingredients are:

Dominant or theme meat, Fat, Panada or other binder, seasoning,flavoring, and garnish (the fat is usually pork fat) I hope that this as helped you can easily look up recipes for forcemeat on line. It is kind of like making a meatloaf

would a lack of garnish be a factor the result of the poach test not binding?

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No. Absolutely not.

The best quick fix for a loose farce of the type you describe is beaten egg.

If you know for certain that the reason the farce is too loose is for lack of fat, mash some lard with a fork and beat it in. You may get lucky, or not.

Adding panade in the form of breadcrumbs or something similar will force you to allow the entire farce the opportunity to hydrate and the flavors to marry, and adjust the seasoning and garnish balance to make up for the extra bulk.

Cream, or any cream mixture, is uncertain. It will most likely do the opposite of what you hope, especially if your trying method is poaching. Cooked off cream will bind. That works for something which will be cooked open, on a hot surface, but not with a farce.

You are preparing a straight forcemeat for a terrine. You are at the point of the process having completed a test. The test results have indicated that the forcemeat is not binding well. What are the possible reasons for this outcome explain why and explain what is the remedy for each possible cause?

what are three possible causes and solutions?

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Not knowing what your ingredients are I would say you may need more fat most terrines are anywhere between 20- 30 percent and leaner meats like venison or elk may be even higher depending on what you have to use. Think about a hamburger, most are 80/20%.